2 cups dry pinto beans
1 lb thick sliced bacon
5 cups cold water
14 oz chicken broth
1/2 cup water
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
14 oz diced tomatoes, undrained
Shredded reduced-fat Monterey Jack cheese (optional)
Snipped fresh cilantro and/or sliced green onions (optional)
Desired crackers (optional)
Rinse dry beans. In a crock pot combine rinsed beans and water. Simmer over night or until almost tender.
Cook bacon till crisp drain and crumble. Add broth, onion, garlic, cumin, cayenne pepper, tomatoes and bacon. Cook until beans are tender.
Top with cheese and crackers